Vegetables

Ingredients:

1 lb small mushrooms
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
0.5 cup dry white wine
3-5 stalks Italian parsley
1 tsp dried basil (or oregano)
Salt and pepper on taste

Method:

Mix all ingredients, except mushrooms and parsley, in a microwave-safe dish, cover with plastic wrap, and cook in a microwave oven for 3 minutes.

Ingredients:

0.75 lb crabmeat, or crabmeat imitation
1 large green apple (Granny Smith preferably)
1 sweet red pepper
Caviar – 1 can (1/8 lb)
"1000 islands" dressing on taste

Method:

Peel and grate the apple, and the pepper.
Cut crabmeat, or imitation, into very small cuts.
Mix crabmeat, apple, pepper, caviar, and sauce on taste.
Decorate with seafood.
You can serve this dish as a salad, in a salad bowl, or as an appetizer, in tartlets, or Panna Cotta.

Ingredients:

5 lb green cabbage
0.5 lb cheese
3 shallot onions
3 tbsp butter
2 cup milk
3 tbsp breadcrumbs
2 bay leaves
Salt and ground black pepper on taste

Method:

Slice cabbage as thinly as angel hair.
Grate cheese on a large grater.
Peel onions, cut into small cubes, and fry in a large skillet with butter until they turn golden.
Put bay leaves, salt, and pepper in the skillet.

Ingredients:

3 eggs
1 tbsp mayonnaise
1 pinch baking soda
Greens
Mild red pepper for decoration
Stuffing

Method:

Whip eggs, mayo, soda, and greens cuts.
Fry thin blinis from this mix.
Coat every blin with your favorite stuffing (any liver pate, crème cheese with greens, fish, garlic, etc.). Roll every blin tightly.
Cut into 2 parts, and serve.

Ingredients:

1 chicken breast
3 carrots
1 shallot onion
2 garlic cloves
2 tbsp vegetable oil
Mayonnaise on taste

Method:


Boil chicken breast until readiness, drain, and cool.
Grate carrots, and fry with 1 tbsp vegetable oil for about 4-5 minutes with medium heating.
Cut onions into small cubes, and fry on another skillet with 1 tbsp vegetable oil for about 2-3 minutes.
Cut chicken into small cubes, and mix with warm fried carrots and fried onions.

Ingredients:

1 lb zucchini
1 large shallot onion
2.5 lb broth
1 medium carrot
2 garlic cloves
1 pack cream cheese (Philadelphia, Neushatel, or other)
2 tbsp bread crumbs
1 small bunch dill
1 small bunch tarragon
4 tbsp croutons (optional)
Salt and spices on taste

Method:

Peel and grate carrot and onions.
Cut zucchini, add them to boiling water or broth, and boil with low heating for 5 minutes.

Georgia means Georgia in the Caucasus, a former part of the Russian Empire and the Soviet Union.

Ingredients:

4 lb chicken
¼ lb butter
2 lb onions
2 large tomatoes
1 large sweet red pepper
4 tbsp tomato paste
½ hot chili pepper
Salt on taste

2 bunch Italian parsley
1 bunch coriander greens
3 cloves garlic
Hot pepper on taste
Salt on taste

Method:

Melt butter in a deep non-stick saucepan.

Ingredients:

1-1.5 lb chicken de-boned breasts
1/5 lb uncooked bacon
4 tbsp cold water
Salt and pepper on taste
4 tbsp vegetable oil
Breadcrumbs

For stuffing:
1 hardboiled egg
1 small bunch parsley greens

Method:

Grate the egg, cut greens into small pieces, and mix them together.
Grate the chicken and bacon together; add salt, pepper, and mix, adding cold water by tablespoons.

Ingredients:

1 lb eggplants
½ lb tomatoes
Salt on taste
Vegetable oil

For walnut sauce:
2 tbsp crushed walnuts
1 garlic clove
Salt, pepper, basil

Method:

Peel eggplants, cut into 4 or 8 parts, place on a baking sheet greased with oil.
Pre-heat an oven to 400°F.
Wash eggplants with oil, and sprinkle with salt.
Bake for about 30 minutes.
Let cool.

Ingredients:

1.5 lb boneless pork, thinly sliced
1 egg
4 tbsp breadcrumbs
3 tbsp melted pork fat
3 tbsp butter
For stuffing
0.5 lb mushrooms
2 shallot onions
¼ lb ham
3 tbsp sour cream, or mayonnaise, or thick milk sauce

Method:

Boil mushrooms with 2 tbsp water for about 15 minutes with medium heating.
Cool and slice into julienne cuts.
Cut ham into small cubes.